Saturday, 1 March 2014

MEXICAN SOMBREROS AND SNACK PELLETS

It was 1985 when I commissioned my first snack pellets production line in Guadalajara, Mexico. I have very good memories of that experience. Among other pictures, lying in that draw labelled 1985 of my memory chest of drawers, someone representing huge salty snacks, produced locally and sold to guys frying the pellets on city streets directly in front of clients, using small hand fryers, serving the snacks literally covered with pretty red hot spicy sauce, salt and lemon. Snack pellets used to be sold raw or uncooked for frying them at home too. Most famous shape, a large rectangular extruded pellets named after the original fried pork rinds Chicharrones. However, Chicharrones was not the only BIG salty extruded snack shape available at that latitude. Basically all extruded pellets were pretty big once fried: wheels, bacon strips, round tubes and some other made of 98% of "trigo blando" or soft wheat. With my surprise I see the habit of eating that kind of enormous snack pellets did not change a bit even today. Compared to 1985 Mexican producers tend to export the "format" abroad. In fact, I found these samples on february 2014 travelling among several countries in South America. Nice crunchiness and undoubtedly good wheat flavour.

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About me

Hello, I am Mauro Costa.

I have spent three decades working within a very special niche of food industry including extruded food, such as snack pellets, and traditional and precooked pasta. It started as a need, it became a passion. A way of living consisting in transforming natural ingredients into fancy and delicious types of food using technology and fantasy mixed with some creative Italian style. Here, I would like to show some examples of what goes around the snack and pasta world.

If you require any further information please do not hesitate to contact me: maurocosta.asia@gmail.com